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What makes a knife better at breaking down chickens? Thickness, sharpness, ??

Thanks will look for these choices!

For me it's about the nimble profile. If you break down a chicken properly with a petty you should cut around/ along bones and you only ever go through joints/ cartilage . I find the petty profile great for this. Thin or thick petty as long as it's small and agile.

Paul sells from his place in Montreal.
Tosho, based in Toronto and previously mentioned, and Knifewear from out west both sell online. Which city do you live in? There are other Japanese knife stores that don't sell online. L'Emouleur in Montreal, KNIFE in Toronto, etc.

I live in Montreal actually... didn<t know Paul was in Montreal! haha

I only knew about l'╔mouleur but by what I saw, only seems to sell big expensive knives with crazy custom handles